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When I was young, Mom mixed tomato juice
with beans and ground beef; I would misconstrue
this liquidy deliciousness as soup.
Later I was told chili is a stew!

That’s because most people make it thick,
so chili “soup” I guess I should not say
is my favorite soup, yet there remain
so many soups that I now love today.

A white clam chowder makes my taste buds sing
as do most other creamy soups I’ve had -
like pumpkin, broccoli with cheese, or mushroom,
but one there is that always makes me glad.

My favorite of all the creamy soups
is healthful, even sweet yet savory.
Tomato’s key, but there’s much more to it
that makes tomato basil flavory!

Of all the Campbell’s soups my mother made,
I liked tomato – simply adding milk.
I had no clue that it could taste much better
until I tasted it as smooth as silk.

I saw “Tomato Basil” on a menu.
I smelled its aroma. It was the best.
I had to try it; oh, there’s so much more
to this great soup than I had ever guessed.

Some people might use onions well-sauteed
in butter and/or olive oil. Combine
garlic for pizzazz and basil, king of herbs.
Once broth and cream are added, you can dine!

I’m sure there are other ingredients,
like roasted peppers or a heavier cream.
Dip comfort food, like grill cheese, into it.
Good Lord, a meal like this is one sweet dream!

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